Our Recipes

Name: N’AWLINS BBQ SHRIMP
Prep time: 15 min
Total time: 10 min
Yield: Serves Four
Ingredients: Two pounds 21/25-count shrimp, peeled and deveined; One large lemon, cut in twelve small wedges; One and a half cups BBQ Spice (see recipe); Four tablespoons olive oil; Four garlic cloves, peeled and minced (to make two tablespoons); Three quarters of a cup dry sherry; Three quarters of a cup cider vinegar; Three cups tomato juice; Two large Roma tomatoes, cut in 1/8-inch dice; Half-cup plus two tablespoons herb butter (see recipe); Four 1-inch slices of sourdough baguette; One bunch green onions, root ends removed and cut in two-inch pieces; Four sprigs fresh parsley, leaves only, minced

N’AWLINS BBQ SHRIMP

Serves Four

Ingredients

Two pounds 21/25-count shrimp, peeled and deveined
One large lemon, cut in twelve small wedges
One and a half cups BBQ Spice (see recipe)
Four tablespoons olive oil
Four garlic cloves, peeled and minced (to make two tablespoons)
Three quarters of a cup dry sherry
Three quarters of a cup cider vinegar
Three cups tomato juice
Two large Roma tomatoes, cut in 1/8-inch dice
Half-cup plus two tablespoons herb butter (see recipe)
Four 1-inch slices of sourdough baguette
One bunch green onions, root ends removed and cut in two-inch pieces
Four sprigs fresh parsley, leaves only, minced

Instructions

In a medium bowl or Ziploc food storage bag, mix the shrimp, the BBQ spice and the lemon wedges.
Turn on the oven broiler. Melt the two tablespoons of herb butter, brush it on the four slices of sourdough baguette and arrange the bread on a sheet pan that will fit in the broiler. Set the bread aside and do not toast it yet.
Place a large sauté pan on the stove over medium flame. Add the olive oil, then the minced garlic. Cook until the garlic becomes aromatic (about 30 seconds). Do not let the garlic brown.
Add the spiced shrimp and lemons and toss the shrimp to cook them halfway.
Pull the pan off the stove, add the sherry and cider vinegar and swirl the pan to deglaze it. Return the pan to the stove and bring to a simmer.
Add the tomato juice and allow the liquids to reduce by a quarter, about three minutes.
While the tomato juice reduces, toast the sourdough bread in the broiler. When golden brown on each side, remove, cut in half and reserve.
Add the remaining herb butter, the Roma tomatoes and the green onions. Stir gently until the butter melts and incorporates, about one minute.
Place in four bowls or, as we do at King’s Fish House, four small steel skillets. Sprinkle the parsley on top, place two pieces of herb-buttered toast on the side of each bowl and serve immediately.

Herb Butter

Ingredients

One pound unsalted butter, room temperature
Quarter of a bunch of parsley, chopped fine
One tablespoon fresh thyme leaves, chopped fine
Half-tablespoon fresh tarragon leaves, chopped fine

Instructions

Mix all ingredients together in a food processor and set aside.

BBQ Spice

Ingredients

Quarter-cup kosher salt
One and a half tablespoons paprika
One and a half teaspoons dry thyme
Quarter-teaspoon allspice
One and a half tablespoons white pepper
One and a half teaspoons cumin
One tablespoon onion powder
One tablespoon garlic powder
Three tablespoons chili powder
Three tablespoons cayenne pepper
Half-cup dry oregano leaves
One pound dark brown sugar
One tablespoon crushed red pepper
One tablespoon Coleman’s dry mustard

Instructions

Place all ingredients in a stand mixer bowl, or if using a hand mixer, in a large bowl. Fit with the paddle beater and mix for one to two minutes on the lowest setting until well blended. Pour into a sealable container and store in a cool, dry spot for up to one month. Shake each time you use the spice to keep it well mixed.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photos courtesy of Alan de Herrera